NEW YORK, Dec. 1, 2010 /PRNewswire-USNewswire/ -- The following is being issued by Qorvis Communications:
Manhattan Magazine commended The Palace Hotel's GILT Restaurant in a recent issue for a unique and artisanal salad that combines fresh vegetables with intriguing natural ingredients.
Head chef Justin Bogle mixes miniature pea pods, fiddleheads and basil leaves with red-onion marmalade and a saffron-infused marshmallow to create a salad unlike any other. Since Bogle's rise to head chef in 2008, he has tried to create memorable experiences for guests.
"Eating your way through the spring salad Justin Bogle serves at GILT means discovering some magical new vegetal creature at every turn," wrote Manhattan Magazine. "A paper-thin fennel chip rises from the center… and underpinning it all is a crumbly dirt base with notes of mushroom and cocoa."
GILT is located in the heart of midtown Manhattan in The New York Palace Hotel. It features a wine list with great vintages of the world and an innovative New American menu. GILT's 52-seat dining room offers three- and five-course prix fixe menus or a grand seven-course tasting menu. GILT bar provides a vibrant area to enjoy a signature cocktail or lighter fare from its eclectic lounge menu.
SOURCE Qorvis Communications